Composition / ingredients
Cooking method
1. Peel the potatoes, wash, cut into cubes and boil until tender.
2. Rinse the dill, dry it, chop it finely.
3. Turn the potatoes into mashed potatoes with a masher, add salt and chopped dill, mix.
4. Sift the flour into a bowl, add salt and pour in warm water. Knead the dough - it should turn out soft, not stick to your hands. Assemble the dough into a bun, put it in a bowl, cover with a clean kitchen towel, leave for 30 minutes.
5. Divide the rested dough into equal parts (I usually divide into 8 parts), each of which roll out into a thin circle. Put the filling on one part of the circle, cover with the other part, pinch. Thus, kutabs are obtained in the form of a crescent - a classic shape.
6. Fry the blanks on both sides in a dry frying pan. By the way, if desired, ready-made pies can be greased with butter, but I prefer not to do this - it seems to me that this way kutabs turn out tastier and, undoubtedly, more dietary.
Serve the kutabs hot. In addition, a salad or a favorite sauce is good.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
